Chetvergovaya Black Table Salt is a traditional Russian artisan salt from Kostroma, made by charring rock salt with rye flour in a furnace according to an ancient recipe. Deep black colour, mellow rounded flavour, elevated calcium content. Free from synthetic additives. Use as artisan table salt or for traditional Easter eggs. 140 g jar.
Ingredients: rock salt, rye flour. No preservatives or additives.
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Chetvergovaya (Thursday) Black Salt from Kostroma is a traditional Russian artisan salt produced according to an ancient Kostroma recipe by mixing natural rock salt with rye flour and charring the mixture in a furnace — a process preserved from pre-industrial times. The charring at high temperature transforms the mixture, creating the characteristic deep black colour (similar to activated charcoal) and a distinctly mellow, rounded flavour compared to standard table salt. The finished product has a natural, environmentally clean composition free from synthetic additives.
Thursday salt is a uniquely Russian culinary tradition dating back hundreds of years, with the name referring to the Holy Thursday (Maundy Thursday) ritual of preparing this salt before Easter. The charring process enriches the salt with naturally formed carbon compounds and, as the rye flour contributes calcium during the process, the finished product has an elevated calcium content compared to plain milled salt. Use as a premium artisan table salt for salting food at the table, for hard-boiled Easter eggs (the traditional use) and in cooking. 140 g jar.
NET QUANTITY: 140 g
INGREDIENTS: Rock salt, rye flour.
NUTRITIONAL VALUE per 100 g:
See packaging for full nutritional information.
USAGE: Use as table salt for salting food. Suitable for cooking, salads and as a table condiment.
STORAGE: Store in a cool, dry place in a sealed container.
BEST BEFORE: See packaging.
COUNTRY OF ORIGIN: Russia (Kostroma region).
IMPORTER: VITATEKA OÜ, Mõisa tee 5, Kostivere alevik, Harjumaa, Estonia 74204, www.vitateka.ee
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On average - up to 5 business days (depends on the selected delivery method).
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Planeta Zdorovia TŠETVERGOVAJA MUST LAUASOOL 140G is a traditional black table salt made in the old Kostroma style. People usually choose this artisan salt not simply for saltiness, but for its softer, rounder taste and distinctive character at the table. It suits those who enjoy traditional foods, unusual pantry staples, and a more nuanced seasoning for eggs, salads, vegetables, and simple home cooking.
What makes Chetvergovaya black salt different is the production method. Rock salt is mixed with rye flour and then charred in a furnace according to an old recipe. During this heating process, the mixture darkens and develops its deep black colour, while the flavour becomes less sharp than standard refined table salt. In plain terms, the charring changes the taste profile: the salt keeps its savoury function but gains a milder, slightly roasted note. The process also forms carbon-rich compounds, which are part of what gives this Russian black salt its traditional appearance.
Another interesting detail is the composition itself. This is not coloured salt and not a flavoured seasoning blend with artificial additives. Its dark shade comes from the furnace process, and the rye flour used in production contributes to the final mineral profile, including a higher calcium content than plain milled salt. That makes it appealing to people who value foods prepared in a more old-fashioned way, with a short ingredient list and a clear culinary identity.
Thursday black salt has a long place in Russian food culture and is especially associated with Holy Thursday before Easter. Today, it is used both for that traditional purpose and as an everyday finishing salt for food that benefits from a gentler, fuller taste. Try it on boiled eggs, roasted potatoes, cottage cheese, fresh tomatoes, or open sandwiches where the flavour of the salt is easy to notice.
Even though this is an artisan product, it is still salt, so it is best used in moderation. If you avoid rye or prefer to limit sodium in your menu, take that into account when choosing and serving it.
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